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–+ servings

Sourdough Discard Oatmeal Cookies

These iced oatmeal cookies made with sourdough discard are soft, chewy, and perfectly spiced. An easy from-scratch cookie recipe that uses discard for great texture and classic flavor.

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Prep Time 15 minutes
Cook Time 10 minutes
Serving Size 30 cookies

Ingredients

  • 2 sticks (1 cup) butter, softened 
  • ¼ cup sugar
  • ¾ cup brown sugar
  • 1 heaping Tablespoon molasses
  • ½ cup sourdough discard
  • 1 egg yolk
  • 1 tsp vanilla
  • 2 cups old fashioned oats
  • 1 ⅓ cup all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground cloves

Icing

  • 1½ cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment paper. 
  • In the bowl of a stand mixer (or you can use a handmixer), mix together softened butter and both sugars. Mix until light and fluffy. Then add molasses, discard, egg yolk, and vanilla. Mix together until combined. 
  • Pulse the oats in a blender or food processor until course. 
  • In a large bowl, combine pulsed oats, flour, baking soda, salt, cinnamon, and cloves. 
  • Add oat mixture into the butter mixture and mix on low until combined. 
  • Scoop the dough into 1 inch sized balls and place them on the parchment lined baking sheet. 
  • Bake at 400°F for 10 minutes. Use at biscuit cutter to very gently shape the cookies until perfectly round. Allow cookies to cool on the baking sheet for 5 minutes so that they harden properly. Then remove and cool completely on a wire rack. 
  • Prepare icing by adding powdered sugar, vanilla, and milk to a large bowl and whisking until combined. Dip cooled cookies into the icing and then place them back on the wire rack to harden.